Berry-Roasted Chicken

Name: Berry-Roasted Chicken
Ingredients: 2 whole chickens (8-10 pounds total weight); 2 cups berry-flavored vinaigrette dressing; 2 cups (12 oz) frozen mixed berries; 1 cup chopped onion (about 1 medium); 1/2 tsp salt; 1/2 tsp black pepper; 2 one-gallon freezer bags, labeled; fresh raspberries for serving (optional)

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

Serves

Display Units in Metric

Display Mixed Units

2	whole chickens (8-10 pounds total weight)
2 cups	berry-flavored vinaigrette dressing
2 cups	(12 oz) frozen mixed berries
1 cup	chopped onion (about 1 medium)
¹⁄₂ tsp	salt
¹⁄₂ tsp	black pepper
2	one-gallon freezer bags labeled
	fresh raspberries for serving (optional)

Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.

Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.

Seal and freeze.

TO COOK:

Completely thaw one bag of chicken in the refrigerator.

Preheat oven to 325.

Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.
Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.
Seal and freeze.
TO COOK:
Completely thaw one bag of chicken in the refrigerator.
Preheat oven to 325.
Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.